Chicago Style Deep Dish Mini Pizzas

Chicago Style Deep Dish Mini Pizzas

Chicago style deep dish pizzas are life, why not make them into Chicago style deep dish mini pizzas?!

Chicago Style Deep Dish Mini Pizzas #pizza #deepdish #dinner #familydinner #pizzarecipe



Jess and I went to Chicago 15 years ago and you can not find a match for Lou Manalti’s deep dish pizza. I’ve been trying to find a great pizza place since. These are delicious and worth all the calories.

Sawyer asked for pizza yesterday for dinner and he didn’t eat this but Greyson loved it! Matt and I also loved it so much! I used my focaccia recipe and then made it into pizza dough.




Chicago Style Deep Dish Mini Pizzas




  • 256 g  or 2 cups bread flour
  • 5 g  or 1 teaspoon kosher salt
  • 4 g or 1 teaspoon instant yeast
  • 230 g  or 1 cup lukewarm water
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • flaky sea salt
  • favorite marinara
  • part skim mozzarella
  • optional parmesan for topping




Chicago Style Deep Dish Mini Pizzas


  1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap to avoid drying out the dough. I use a plastic container with a snap on lid. Let dough double about 1 to 2 hours. 
  2. Grease about 18 muffin cups with butter, it ensures that your bread won’t stick to the dish. Pour 1/2 teaspoons of oil into the center of the cup. Using oiled hands, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
  3. Split the dough into 1 tablespoon balls into each of the cups and then roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough rest for 30 minutes.
  4. Press a tablespoon of mozzarella in the center and then top with 1 to 2 teaspoons of marinara.
  5. Bake at 425 for 30 to 40 minutes. Until crust is deep golden brown. 



Did you try our Chicago Style Deep Dish Mini Pizzas? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!





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2 thoughts on “Chicago Style Deep Dish Mini Pizzas”

  1. These Chicago Style Deep Dish Pizzas look like so much fun to make and so easy. I’ve pinned the recipe to make at a later time with my grandkids. They will love it! Glad I came across this recipe on the SSPS#319.

  2. Oh do these ever look delicious! Pizza is my favorite, and this is a great way to maintain portion control when you are watching your carbs. Stopping in from the Artful Mom!

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